Saturday, March 2, 2019

Digest for rec.food.cooking@googlegroups.com - 25 updates in 13 topics

dsi1 <dsi123@hawaiiantel.net>: Mar 02 09:02AM -0800

On Saturday, March 2, 2019 at 6:56:08 AM UTC-10, graham wrote:
 
> > My guess is that in a few years, OLED TV will take over the market. We are now in a transition period. You can probably get a pretty good dirt cheap LCD TV now but I expect that you'd want to get an OLED model in a few years when they become dirt cheap. You're probably going to get blown away with either types of TVs.
 
> I still use a CRT model. I have thought about getting a flat screen
> monster but why waste money on all the crap that passes as entertainment
 
You certainly got a point there.
Gary <g.majors@att.net>: Mar 02 12:11PM -0500

Ed Pawlowski wrote:
 
> Oh, the best time to buy a TV is a couple of weeks after I do. The
> price will be lower. I guarantee it.
 
lol So true, Ed. Happened to me many times.
"Ophelia" <OphElsnore@gmail.com>: Mar 02 06:25PM

"Gary" wrote in message news:5C7AAB97.CC6BCD7E@att.net...
 
A Moose in Love wrote:
> for advice. i've been told that it's better to purchase a new one. so
> next week it's off to bestbuy. this tv lasted only 8 years. it's not the
> cable or the box it's the tv.
 
Well don't buy that brand again. Here's one opinion of a new TV
for you.
 
I bought an "Element" brand tv from Target over 12 years ago. It
was a sale one that I had never heard of but it turned out to be
an excellent brand. After 12 years it still works perfectly. The
key factor here is how many hours has it run and this tv has
logged way more hours than the average tv.
 
Only time I ever turn it off is when I go to work. When I'm not
working, it stays on 24/7. I don't watch it that darn much but I
just leave it on. The tv is just my little bedroom buddy. heheh
Point here is that hour wise this is definitely the "Energizer"
TV. It keeps on going and going.
 
If this one ever stops working, I'll buy another Element. They
have proven their quality to me and I highly recommend the brand.
 
==
 
I couldn't leave my tv on all that time. We turn it on for something we
want to watch and then turn it off when finished:))
 
Does it never annoy you?
 
The only thing I have running is some music turned down very low:))
Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 02 10:19AM -0800

> minutes at 400 degrees and you have a delicious thin crust pizza.
 
> Now quit buying that frozen crap. You are making my taste buds weep
> with agony...
 
Sorry, tortillas are too thin. I either make my own from scratch or
have pizza delivered.
 
Cindy Hamilton
Gary <g.majors@att.net>: Mar 02 12:11PM -0500

jmcquown wrote:
 
> I've been meaning to try the crockpot method. Do you set the crockpot
> to Low? I have an old one, all it has is a Low, High and [keep] Warm
> setting. I'm going to guess Low for the 24 hours?
 
Hi Jill, evidently my old crockpot is even older than yours.
It's a Rival from 1980, give or take a year or so.
It has only 3 setting: Off, Low, and High.
No warm setting on mine.
 
I put all ingredients in, then fill up with cold water right
up to about 1/2 inch below where the lid sits. I turn it on high
for about an hour (just to heat it up quicker) then I turn
it down to low for 24 hours or so.
 
> > I freeze mine in lidded pint and quart containers.
 
> I have lots of Rubbermaid containers in various sizes for freezing
> things. I love how sturdy they are and how tightly the lids fit. :)
 
I often reuse old containers with lids from store items.
I do still have many Tupperware things though.
I've learned too to label them before freezing.
Gary <g.majors@att.net>: Mar 02 12:12PM -0500

Dave Smith wrote:
 
> You have lived in a lot more places than I have and you are currently in
> a hot climate. You are used to it. Up here we start to melt when the
> thermometer goes over 80 degrees.
 
I used to talk to a guy lived all his life in Barrow, AK.
He told me that once, they had a rare heat wave...
the temps got over 60F and the whole town was suffering
from the heat. lol.
 
I remember one year, I had a January heat wave in Virginia.
My morning temp was 65F at 9am eastern. He wrote right back just
a few minutes later and said his current temp was -36F.
That was so interesting to me. As we exchanged a few emails,
his temperature was over 100F colder. oh man.
 
 
> We don't don't eat soup when it is hot.
 
Just like Jill. I eat anything that sounds good no matter the
weather. My house is always a good temp.
jmcquown <j_mcquown@comcast.net>: Mar 02 12:35PM -0500

On 3/2/2019 12:12 PM, Gary wrote:
 
>> We don't don't eat soup when it is hot.
 
> Just like Jill. I eat anything that sounds good no matter the
> weather. My house is always a good temp.
 
No, not just like Jill. I make and eat hot soup year round. I don't
know how many times I have to say it.
 
Jill
jmcquown <j_mcquown@comcast.net>: Mar 02 12:54PM -0500

> really defeat the purpose of doing a long chicken stock. It would certainly
> be low but I'd have to set a dinging timer for me to go turn it on again and
> again.
 
That sounds extremely inconvenient! I can't imagine an appliance
deciding for me when something is cooked to my liking and turning itself
off. Sounds like a big design flaw for a crockpot.
 
Jill
jmcquown <j_mcquown@comcast.net>: Mar 02 01:00PM -0500


> I've seen stock made on several cooking shows through the years and they
> pretty much add what you add. Some do thrown in a few peppercorns, too,
> and maybe a couple of bay leaves and that's pretty much it.
 
Yep, I add a few peppercorns and a bay leaf or two. Good luck with
using the pressure cooker.
 
Jill
U.S. Janet B. <JB@nospam.com>: Mar 02 11:14AM -0700

On Sat, 2 Mar 2019 13:00:07 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>Yep, I add a few peppercorns and a bay leaf or two. Good luck with
>using the pressure cooker.
 
>Jill
I don't know why I do it, but I reserve the bay leaf and thyme for the
final soup. But yes, I do toss some peppercorns in when making the
stock.
Janet US
jmcquown <j_mcquown@comcast.net>: Mar 02 01:13PM -0500

On 3/1/2019 7:46 PM, Ed Pawlowski wrote:
 
>> Jill
 
> Scallops tonight.  Dry pack, but previously frozen, wild caught from New
> Jersey.  16 scallops (1 pound) was $24, but oh, so good.
 
Sounds tasty!
 
 
> Served with bruchetta, garden salad, Pinot Grigio.  Delicious!
 
> It was also a nice night to eat out on the lanai.  Quiet and calm.
 
> As for the ribs, I'm making a couple of racks Sunday.
 
The ribs were tasty. But I'd forgotten how much sugar most restaurants
tend to add to their BBQ sauce. Needed a jolt of hot pepper sauce!
 
I'm going to cook some Patagonian (small) scallops this weekend.
JanetUS's thread about scallops set off a craving. I happen to already
have Patagonian scallops in freezer. They've always tasted fine to me
for what I use them for. These will be in a little garlic cream sauce
served over angel hair pasta with sauteed spinach.
 
Jill
"Ophelia" <OphElsnore@gmail.com>: Mar 02 06:04PM

"Bruce" wrote in message news:r4mj7e10v0lfljbfpi1n06iccs5f0a787p@4ax.com...
 
 
>> Jill
 
>Maybe today, kids are bought up different. I was well into adulthood
>before I every tasted yogurt (...)
 
I ate yoghurt every day as a child.
 
===
 
I used to make it. Not for a long time now though. I still have the
yoghurt maker set up:)
U.S. Janet B. <JB@nospam.com>: Mar 02 10:06AM -0700

>winter. I tried to overwinter some in the kitchen once but it did not do
>at all well. It's a pity because roast chicken stuffed with tarragon is
>delicious but hardly a mid-summer dish. I freeze it for winter use.
 
my tarragon does (did) the same until the horseradish took over.
GM <gregorymorrowchicago07@gmail.com>: Mar 02 09:58AM -0800

graham wrote:
 
> ~4th coldest February on record and it's predicted to be -29C tonight
> and Saturday night with wind chills around -40C. So it'll be interesting
> to see if it survives this year.
 
 
Remember, graham:
 
"You're not really praying if you're telling God what to do..."
 
:-)
 
--
Best
Greg
"Ophelia" <OphElsnore@gmail.com>: Mar 02 05:39PM

"Julie Bove" wrote in message news:q5cqlt$daa$1@dont-email.me...
 
 
No Farmer's Market this time of year. I don't need that many nuts. Don't
want raw ones. Don't want to roast them. And no. I'm not getting an air
fryer.
 
==
 
I have an Airfryer and an Airfyer oven. We love them both:)) The cooking
is fast and it uses such a tiny amount of oil. Healthy:))
"Ophelia" <OphElsnore@gmail.com>: Mar 02 05:25PM

"Julie Bove" wrote in message news:q5cq0i$ake$1@dont-email.me...
 
 
"Dave Smith" <adavid.smith@sympatico.ca> wrote in message
news:vcceE.30409$Rr2.16026@fx46.iad...
 
> Sorry Ed. I hop that you were not inconvenienced by my typo. Of all the
> times I have mentioned oat milk, Woodenhead and Puddenhead had to try to
> make a big deal of the one time I misspelled it.
 
You hop? Could Dave be the Easter Bunny?
 
==
 
lol
lenona321@yahoo.com: Mar 02 09:00AM -0800

I've learned to be skeptical when it comes to salt in recipes. This one - from the "The Old Farmer's Almanac Colonial Cookbook" (64 pages, stapled) - calls for a quart of milk and...1 tsp. salt. I thought "you've got to be kidding." I cut it to 1/2 tsp. and I'm very glad. Maybe it should be even less. I think there should be less than 1/2 cup molasses as well. Next time, we'll see.
 
Btw, in a certain large hardcover Amish/Mennonite cookbook, the brownie pudding - under some other name - also called for 1 tsp. salt. I doubt many would prefer it that way. It wasn't for a huge pudding, after all.
 
So here's the modified list for the first dish:
 
1 quart milk
1/3 cup yellow cornmeal
1/2 tsp. salt
1/2 cup molasses
3/4 tsp ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
 
Heavy cream (for serving with)
 
 
I grated my own nutmeg.
 
It called for a baking pan of 8" x 10", which I didn't have, so I used a larger one instead. (I cut the baking time from 2 hours to 90 minutes.) One also has to cook it in a double boiler for 25 minutes first.
 
 
Lenona.
 
Lenona.
jmcquown <j_mcquown@comcast.net>: Mar 02 12:19PM -0500


> I grated my own nutmeg.
 
> It called for a baking pan of 8" x 10", which I didn't have, so I used a larger one instead. (I cut the baking time from 2 hours to 90 minutes.) One also has to cook it in a double boiler for 25 minutes first.
 
> Lenona.
 
How old are those recipes? If they were truly based on Colonial-era
cooking I'm betting they made large quantities and added more salt to
account for long-term storage. Not being familiar with puddings, I'd
have to wonder are the results supposed to be custardy or bready?
 
Jill
lenona321@yahoo.com: Mar 02 09:27AM -0800

On Saturday, March 2, 2019 at 12:20:06 PM UTC-5, Jill McQuown wrote:


> account for long-term storage. Not being familiar with puddings, I'd
> have to wonder are the results supposed to be custardy or bready?
 
> Jill
 
 
I assume they're based on 17th & 18th century recipes. The book itself said 1982.
 
The result was custardy, as I expected. (It's a lot of milk.)
 
 
Lenona.
jmcquown <j_mcquown@comcast.net>: Mar 02 12:32PM -0500

>> have to wonder are the results supposed to be custardy or bready?
 
>> Jill
 
> I assume they're based on 17th & 18th century recipes. The book itself said 1982.
 
Thanks! I love reading old books like that. :)
 
> The result was custardy, as I expected. (It's a lot of milk.)
 
> Lenona.
 
Okay, I guess I was thinking more bread-like. The excessive salt could
still be due to the fact that they didn't have much in the way of
preservation methods back then. <shrug> I'm sure you did the right
thing by cutting back on it. :)
 
Jill
Gary <g.majors@att.net>: Mar 02 12:11PM -0500

cshenk wrote:
> Got my
> lettuce started already and the green onions and chives are comming up
> nicely.
 
Warning to you, cshenk. 2-3 mornings next week....t,w,th or so,
morning temps will fall down into the mid 20'sF or lower. Cover
your sprouting plants those nights or lose them.
jmcquown <j_mcquown@comcast.net>: Mar 02 12:29PM -0500

On 3/2/2019 11:29 AM, songbird wrote:
> can be planted in pots and then trimmed back and
> eaten through the winter.
 
> songbird
 
I didn't gather from what the OP posted that they are interested in
growing garlic or green onions or anything else. Merely reported the
ridiculous prices they're willing to pay.
 
I can't say I've ever seen a price that high on a bunch of green onions.
I don't buy celery hearts. I buy the entire bundle of celery, leaves
and all. All of it can be used (and also frozen for later use).
 
A rule of thumb: If someone at the grocery store/market has to do all
the work for you, of course they're going to charge more.
 
Jill
Gary <g.majors@att.net>: Mar 02 12:12PM -0500

A Moose in Love wrote:
 
> the one problem with tossing the skin is that the skin has many good healthy nutrients.
> https://www.medicalnewstoday.com/articles/320838.php
 
Thank you. What's with all this no fish skin?
I always eat it. It just good and nothing to waste.
Some people cut it off then crisp it separately in oil.
I just eat it right along with the fish...soggy but delish.
Gary <g.majors@att.net>: Mar 02 12:11PM -0500

Ed Pawlowski wrote:
 
> Just finished breakfast. Had barely hard boiled eggs and put fresh
> ground pepper and kosher salt on them. Damn, they were good. Made for
> a heavenly experience.
 
I had 'breakfast for dinner' last night about 10pm.
Simple...just 4 eggs scrambled to cooked and still moist, s&p.
One piece of rye toast, buttered then cut into 4 strips.
The last strip eaten as dessert with orange marmalade on it.
 
That rye bread really does go well with eggs.
Gary <g.majors@att.net>: Mar 02 12:10PM -0500


> Are you saying you prefer to eat those poor little creatures live?
 
His only concern about animals are certain land animals, not all.
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